Chilli Garlic Prawns



6 – 8)

   1 kg (2.2lbs) shelled green (raw) medium-sized prawns

   3 medium onions – peeled and cut into wedges

   6 cloves garlic – peeled and chopped finely

   3 cups broccoli pieces

   3 cups cauliflower pieces

   3 medium carrots – peeled and sliced thinly, diagonally

   2 small red capicums – cut into bite-sized pieces

   1 medium green capsicum – cut into bite-sized pieces

   1 cup cut green beans [4cm (1.5″) length]

   1 medium can (425gm) baby corn cuts – drained

   2 cups Sweet Chili Sauce For Chicken

   2 tsp chicken stock powder or 2 chicken stock cubes – optional

   1 tbsp cornflour/cornstarch

   1/3 cup water

   2 – 3 tbsp cooking oil

   Salt to taste (if not using chicken stock powder/cubes)


Cut each prawn along the top to de-vein, rinse if necessary, drain and set

Scald sliced carrots, green beans, broccoli and cauliflower pieces for approx.
2 mins. in boiling water, drain and set aside.

Mix cornflour with 1/3 cup water until smooth.

In a large wok, (or electric frypan or large saucepan) heat oil over high heat.

Add garlic and onion wedges and stir-fry until onions are just translucent, add
capsicums and stir-fry for a minute.

Add all the remaining prepared vegetables and sprinkle chicken stock powder (or
crumbled stock cubes), or salt, if preferred.

Continue to stir fry until well-mixed (approx 1 min.)

Add Sweet Chili Sauce For Chicken, stir-fry to mix well, then add the prawns.

Stir-fry until prawns start to become translucent.

Re-stir the cornflour and water, drizzle over the prawns and vegetables mixture
and stir-fry until the sauce is thick and glossy.

Remove from heat and serve immediately over plain steamed/boiled rice.

N.B.  Do not overcook the prawns or they will lose their succulent
“crunchy” taste and become tough instead.



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